Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.

Step 2

Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.

Step 3

Ladle soup among bowls. Scatter with grapes and slivered almonds.

Another famed cold Spanish soup, ajo blanco is similarly made from bread, garlic, vinegar, oil and water, with the addition of crushed almonds, instead of tomatoes, giving it its distinctive flavour and white colour. Ajo blanco is often garnished with grapes or chunks of melon.

Allow an extra 4 hours to chill.

Meaning 'white garlic', ajo blanco is also referred to as a white gazpacho.

Top tip: Sherry vinegar is available from delis. Alternatively, use red wine vinegar.